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Best technique for making yellow tail collar? Found some frozen at the Japanese specialty market and want to know if there's any special prep beyond getting the skin charred and serving with dashi, lemon and grated diakon

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Grilling is my fave but you can do in an oven broiler as well. Sear the flesh side as well.

If you have some kombu you can lightly soak the seaweed in water until soft then wrap the collar with it for a few hours to get a mild cure and seasoning on it. Could also rub with white miso to season/marinate.

Other than that, depends on what flavors you want. Yuzu kosho is great; you can make a kimchi aioli and smother the collar with that.

Dashi and daikon like you stated is also classic, subtle and delicious

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Love the idea of a kombu cure! Sounds perfect. 🙏

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It's wonderful. usually a few hours does the trick; you can monitor by feel; the fish will start to firm up from the salt in the kombu; remove and briefly rinse (to halt the curing immediately) then pat dry.

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What are some ways to incorporate seasonal ingredients into your cooking on a more local scale?

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To clarify, local-seasonal produce?

I would start by coordinating produce from your farmers market(s) by typing ingredients into the search bar; likely you'll find vegetables, sauces, and complete recipes/sets and you can use that to guide you somewhat.

Example: Search "parsnip" and the parsnip-apple puree will come up; which you could serve with roast chicken, turkey or pork in the fall/winter.

Search "cucumber" and you''ll find the marinated vegetables; persian cucumber salad... and so on.

Feel free to drop any clarifiers if I missed it.

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Best technique for pan-searing chicken breast? I usually do them in the air fryer and I know you shared a post about the dashi chicken baked at 425 but what about pan-seared?

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try medium heat skin side down... cook 80% of the way on skin side, then flip to finish. Biggest issue pan searing is most people use too high heat, the piece of protein has a thick and thin end, so the exterior gets really dry and chewy when finally cooked.

Another method is use a meat pounder to make the chicken breast one thickness; this will be thinner so will be quick to sear and cook; then make a pan sauce

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If a mafia boss makes you to do one dish with a dutch oven, what would it be?

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Sunday Gravy

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What cuisine / food do you really hate?

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poorly prepared or cooked ones... 😂 Really haven't found a food or cuisine I really hate. Everything from Southern, English, French, Italy, Iranian, Mexico, Thai, China, Korea... have found flavors and foods that I love.

I will say given background and network I'm really lucky as far as knowing where to go when traveling, etc.

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What's your favorite way to brew this month's coffee shipment?

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I tend to do pourovers only; switching between my Kono, Tricolate and Hario V60. However, the Peru coffee this month would be dynamite as a French Press. The Guatemala would stick to any type of pour over. If you have an espresso machine, both coffees would make great espresso

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The Ethiopian beans a couple months ago were incredible in a French press. Just got The new shipment today, so I'm going to try my new Kono pour over. Will have espresso machine someday, for now, aeropress will do.

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Love to hear that. Also consider doing a cold brew with either, but those chocolate and cherry notes in the Peruvian will sing in a cold brew

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Any recommendation or favorite way to prepare delicata squash?

Also a request for a ferment post ie; dry ferment wit *spicy peppers.

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Oven roasted works really well and you can leave the skin on usually; tends to be really thin. You could do a seasoning of chili powder or smoked paprika with warming spices, like clove/allspice/cinnamon, pepitas and honey (or brown sugar)... dont forget salt.

by dry ferment: you mean the mash method? Can definitely do a ferment post. Kimchi is on the list already

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Thanks I'll give the squash suggestions a try. And aye, I was thinking of the mash method. I spoke to a pepper farmer who talked about doing his ferments with just salt, and I was curious if you had knowledge and could teach/learn us some of that. Many thanks.

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Yes 💯 That's my preferred method of making hot sauce. A lot of people use brines, however I prefer the mash method. WIll make a post

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Not a question, just a request. A post on when things “go bad” in the fridge. Like tomato sauce, or cooked ground beef or chicken, eggs, etc

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Will do 🤝

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Nearly every pork dish (mostly from frens) ive had outside of Mexico is dry and in desperate need of sauce/moisture.

My Octopod Carnitas being a big exception 😉

What's the secret to tender moist flavorful pork?

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Primarily it's about the cut; lean cuts will dry out quickly; hams/legs best slow roasted or cured and made into prosciuotto.

Shoulder is excellent for braises, smoking and even steaks (esp the coppa muscle which also cures beautifully)

Chops and loins are best reverse seared IMO; boneless loin pounded makes a great milanesa too.

The belly can be braised, smoked, fried... or made into bacon.

The best parts of the pig, like the trotters and neck are under-utilized. A pork trotter or bottom of leg added to stock adds wonderful gelatin. Braised and stuffed trotters are absolutely mind blowing. The French and Koreans in particular know this well

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Forgot to add: breed also plays a factor. Duroc (for example) layers fat intra-muscular meaning it marbles really well. Other breeds like mangalitsa and berkshire tend to layer fay on top of muscle making them more preferable for charcuterie.

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Holy shit. You got me ready to buy a whole hog

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That's the best way to go; and it's 100% usable; crispy pigs ears on a salad is bliss.

Forgot to mention: most people and restaurants today are still stuck in the 1970's "cOoK wElL dOnE" even though trichinosis is barely a blip on the radar now with more efficient farming and production.

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Oh man. You gotta drop a Most Common Restaurant Ls list.... i am still looked at for ordering.my steak rare.

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Thanks to all who came with Q's: closing comments now

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